- Mix the wet ingredients in a bowl.

- Place in dry ingredients and wet mixture in the mixing jar.

KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

OR

Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C

Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.

.

1st Rise
- After the dough is fully kneaded, divide the dough into 10 equal portions. Using floured hands, gently shape each dough into a ball. Set each ball on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow rising for 1 hour.

Assemble the naan bread
- Divide each dough into 2 pieces.

- Flatten half of the dough portions. Place one tablespoon of pesto in the center of each one and spread it out a little using the back of a spoon. Take care not to break the dough. Place a slice of mozzarella cheese on top. Cover each one with another piece of dough. Join the edges while taking care that the filling does not escape.

- Heat Grill or skillet.

- Heat the skillet or grill and brush it with olive oil.

- Add the bread to the skillet or grill and cook slowly over low heat until the dough is dry and the outside is golden brown.

- Repeat on the other side.